Sunday, April 14, 2013

Orange-Biscoff Crumm Cake

The Setting: April showers.

The Soundtrack: The Fox and the Hound. I wouldn't say we've completely moved on from Lady and the Tramp, but we're trying something new.

Steaming up the Oven: Homemade hamburger buns. That's right, it's burger night! Elastic-waisted pants are in order.

The Scenario: Biscoff Mania continues!

If Biscoff Mania means nothing to you, don't feel bad; the "mania" of Biscoff-inspired recipes I had originally planned back in May has been less of a torrent and more of a (nearly yearlong) trickle. What can I say? Things happen. Nevertheless, here's what you've missed:

Sky-High Milk Chocolate Bark

Mini Orange-Biscoff Cheesecakes


Despite the--shall we say--dearth of recipes listed above, my mammoth supply of Biscoff cookies is almost gone! Some became Hoosband prey--armed with a container of Nutella, that guy is dangerous--and MANY received their higher calling as part of the above-mentioned Biscoli, a dessert so good I had to make it on several occasions (I mean, Biscoff cookies meet cannoli filling--how could you not want to eat that everyday?).

Today we take the crispy wafers to uncharted territories, as they become both topping and flavoring in crumb cake--er, Crumm cake (with a name like Crumm, how could I not?).

With its tender, moist texture, crunchy crumb topping, and dual status as breakfast and dessert, this forth contender in the Biscoff-Mania games just might give Biscoli a run for its cookies.

But I'll let you decide.

Note: While I think the flavor is rather spectacular as-is, Hoosband thinks the orange aspect could have been punched up a bit more and likes to eat his cake with some extra orange marmalade on the side.

Orange-Biscoff Crumm Cake

~for the crumb topping~
1 (8.8 oz) package Biscoff cookies
2 T brown sugar
1 stick cold, unsalted butter, cut into 1-inch pieces

Place the cookies in a food processor and process into crumbs.

Remove 1/2 cup of the crumbs and set aside to use in the cake batter.

To the crumbs that remain in the processor, add the brown sugar and butter and process or pulse until the butter has been fairly well distributed and a few 1/2-inch-or-so chunks of butter remain. Set aside until ready to use.

~for the cake~
1/2 cup reserved Biscoff crumbs
2 1/3 cups cake flour
1 tsp fine salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1 stick butter, softened
1 the seeds of vanilla bean (split the pod longways and scrape the seeds out of each half with the blunt edge of a paring knife)
1/4 cup granulated sugar
1/4 cup vegetable oil
1 cup orange marmalade (preferably one made with actual sugar and no funky stuff)
3 large eggs
3/4 cup buttermilk

Preheat the oven to 325 degrees Fahrenheit and butter a 9-by-13-by-3-inch baking pan

In a medium-sized bowl, whisk together the reserved cookie crumbs, the flour, salt, baking soda, and baking powder. Set aside.

In the bowl of an electric mixer, beat together the butter, vanilla seeds, sugar, oil, and marmalade until light and fluffy, scraping down the bowl as necessary Add the eggs one at a time, beating well to incorporate fully after each addition.

Add about one third of the flour mixture, beating on low just to incorporate.

Add half of the buttermilk, again beating on low just to incorporate. Scrape down the sides of the bowl if needed, and repeat with another third of the flour mixture, followed by the rest of the buttermilk and then the final third of the flour mixture.

Spread the mixture evenly into the prepared pan, and spread the crumb topping evenly over the top.

Bake at 325 degrees Fahrenheit for 50 minutes or until a skewer inserted into the center of the cake comes out clean or with just a few moist crumbs clinging to it. Place the pan over a cooling rack for better air circulation, and allow to cool for at least 20 minutes before slicing.

This cake can be stored, tightly covered, at room temperature for up to five days, but it will be best in the first day or two.

Thanks for reading! Here's to Being the Secret Ingredient in your life.

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